Our Top Selling Produce

QUALITY AVAILABILITY PRICE

T: 0845 8509970 E: orders@ritterfresh.co.uk www.ritterfresh.co.uk

fishNorwegian Fjord Cod4 - 12kg - 110993

Norwegian Salmon Fillets1.2 - 1.8kg - 119310

Norwegian Fjord Trout4 - 7kg - 112043

Scottish Gigha Halibut5 - 9kg - 108436

Smoked Var Salmon Long-sliced1 - 1.3kg - 106199

Farmed Bass400g-600 - 121331

Tuna Loin2.5 - 4kg - 116347

Bream ‘Dorade Royale’ 400-600g - 118870

Wild Argentinian Prawns, Frozen20-30/kg - 2kg pack - 117495

Carabineros, Frozen XL 6-7/kg - 105843 L 12-16/kg - 118289

Large Crab1.5 - 2.5kg - 112073

Scallops Langoustine

Prawns

Live Oyster

Live Mussels Octopus

Exmouth Mussels3kg - 200119

Octopus Galician, Double Sucker, Frozen - 3-4kg each - 119523

Brixham Scallops Half Shell20’s - 120777

Black Tiger Prawns, Frozen16-20/kg 1kg pack - 119038

Brixham Scallops Roe-on Dry cut1kg - 120442

King Prawns, peeled & deveined, IQF 40-55/kg - 116176

Langoustine, Whole, Frozen17-20/kg - 1kg pack - 119587

Dorset Oyster24’s - 200339

Live Crab

Live Lobster

Canadian Chix552g-550g - 103309

Canadian Cripples450-650g - 116717

It’s no coincidence Ritter Fresh has become one of England’s premier suppliers of Live Lobster. Our operation in Bristol boasts two independent, purpose built tanking systems, each specially designed to hold both species, Native and Canadian, allowing a seamless supply throughout the year. If you’re serious about Lobsters, then rest assured, we are too.

Wild Sicilian Prawns, Frozen

No. 2 (21-35/kg) 2kg pack - 119165

No. 1 (18-20/kg) 2kg pack - 119164

No. 3 (36-45/kg) 2kg pack - 118816

Salmon

Norwegian Fjord Cod

Norwegian Fjord Trout

Farmed Bass Farmed Bream

Scottish Gigha Halibut

TunaWe begin our daily sourcing at 4:30am, buying from boats and markets on the south-west coast. We pride ourselves on delivering to you the very best of what each time of year has to offer, taking time to follow nature’s natural order. From favourites Cod, Salmon, Bass and Bream, to the more premium Yellowfin Tuna, Fjord Trout and Halibut.

Over the past twenty five years, Ritter Fresh have firmly positioned themselves as one of the UK’s leading fine food wholesalers, specialising in the finest premium meat, outstanding fresh seafood and exceptional British game.

Working closely with sustainable fisheries, farming co-operatives and local communities, our sourcing is always done with the utmost respect for the environment and the industry’s future generations.

We’re sure you’ll find this a useful resource when planning your menus.

Throughout the year the freshest live shellfish our waters have to offer are delivered directly to us, and straight to you.

We specialise in live Crabs, and Scallops both Scottish and English. Our fresh English Half-Shells and Dry-Cut Roe-On Meats come to us from the fisherman themselves with each box uniquely stamped with a production (catch) date and the very boat it came from allowing full traceability. To complement, we offer award winning Mussels meticulously cleaned, exquisite Surf Clams and Oysters, all from the south coast.

If you are looking to add some prestige to your menu, we have Red King Crab Clusters, Carabineros, Sicilian Prawns, Langoustine and enormous Double Sucker Octopus. Hardly anywhere else will you find a catalogue of such exceptional products to accent your menu.

shellfish

Our Beef, Lamb and Pork all come from the British and Irish countryside with standards of welfare aligned to our beliefs. All our animals are individually graded and measured for fat content and body conformation, not all make the grade, meaning what you receive is nothing but the best.

meat

poultry

Beef Striploin10kg - 107510

Aged Beef Sirloin on the Bone10kg+ - 107247

Beef Striploin Standard8-11kg - 106957

Beef

Lamb Premium Iberian Pork

Lamb Shoulders3-4kg - 115268

Pork

Pork Belly 5-6kg - 201154

Pork Chops 224g each - 100227

Pluma 1-2kg - 114330

Secreto 1.2kg - 121245

Beef Bavette800g+ - 109891

Beef Fillet2-3kg - 111830

Beef Cheeks400 - 600g 106430

Beef Onglet600g+ - 110038

Beef Cote de Boeuf4.5 - 5.5kg - 120458

Beef Ribeye Boneless2.5-3.5kg - 112299

Creedy Carver Free Range Whole Chicken 1.5kg each - 201051

Corn Fed Chicken Whole 1.2 -1.4kg each - 110240

Corn Fed Chicken Supremes, 180-200g each 5’s - 200951

Quality Whole 200g+ each - 112227

Creedy Carver Free Range Devon Duck Legs 500-600g 2’s - 115599

Barbary Duck Breast 360-440g - 2’s - 115190

Squab Royale Pigeon ‘Anjou’550-650g each -105700

Chicken

Duck

Quail

Squab Royale

We offer only the finest poultry, drawing from areas renowned for the outstanding quality of its livestock. Free-Range Ducks and Chickens reared in the heart of Devon, Corn-fed Chickens, Quail and Squab Royale from the Loire Valley and from Brittany.

Creedy Carver Free Range Whole Devon Duck 2kg each - 102253

Chicken Breast, Boneless, Skinless, 200-230g each 5kg tub - 114340

Poussin

Poussin 450g+ each - 112083

Premium quality Iberian Spanish PDO (protected designated origin) pork. Beautifully marbled with a dark coloured flesh and naturally distinct flavour.

Lamb Legs3-4kg - 112296

Lamb Rump180-200g portions 11’s - 200234

Thank you to Michael Lynch, Head Chef at Bentley’s Oyster Bar and Grill in London, for providing us with this superb recipe for our regular article in Restaurant Magazine’s ‘Talking Fresh’ and for allowing us to share it here with you. It is a delicious dish featuring our Canadian Lobsters and illustrates perfectly the wonderful versatility of this most fantastic seafood.

Curry Sauce Ingredients: 2 onions diced / 1 stick of lemon grass chopped / 1 lime leaf / 50g ginger finely diced / 2 red chillies finely diced / 2g sea salt / 10ml rapeseed oil / 50g Indian bhuna spice / 2 tins coconut milk / 10 vine tomatoes, blanched, peeled and seeds removed and diced

Spice Bag Ingredients: 10 black peppercorns / 6 cardamom pods / 10g coriander seeds tie up in muslin clothMethod:• Gently sweat the onions, lemon grass, ginger chilli with the salt for 5 minutes or until soft.• Add the diced tomatoes and cook for a further 5 minutes.• Now add the Indian bhuna spice, cook for a further 1 minute then stir in the coconut milk and add the spice bag.• Bring to a gentle simmer and remove from the heat and leave to infuse.

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Garnish Ingredients:Fresh mint picked / chopped coriander / sliced spring onions / Greek yoghurt

Fish Ingredients:2 Canadian lobsters / 4 x 140g portions of monkfish Method:• Remove the claws and head from the lobster and split the tail length ways down the middle.• Blanch the claws for 7 minutes in boiling salted water and remove the meat.• Take the lobster tails and roast in a pan flesh side down for 1 minute then turn and cook for a further 1 minute shell side down and remove from the pan and set aside.• Now sear the monkfish in the pan until golden on both sides.• Place the lobster tails, claws and monkfish into the curry sauce and gently simmer until cooked.• Serve with infused Himalayan rice and the fresh mint, coriander and spring onion and Greek yoghurt.

Lobster & Monkfish Curry By Michael Lynch, Head Chef,

Bentley’s Oyster Bar Grill, London W18 4DG

Keep up-to-date

T: 0845 8509970 E: orders@ritterfresh.co.uk www.ritterfresh.co.uk

Call us to find out more about our full range of specialist meat, fish and game products. Our dedicated and friendly team have the skill and knowledge to help with all aspects of your requirements.

Ric Head of SalesGarethLesley MattDarren

Sales (Mon-Thu 7am-4pm, Fri 7am-3pm) Sales (Mon-Fri 6pm-12 midnight)

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